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Sweet Peppers, Ricotta and Basil Pie
Sweet Peppers, Ricotta and Basil Pie
(Crostata di Peperoni, Ricotta e Basilico)
 
 
Ingredients:

For the Crust:
1/2 lb butter, cold and diced
2 cups flour
2 tablespoons cold water

For the Filling:
3 roasted red bell peppers, skin and seeds removed
1 cup ricotta cheese
10 leaves fresh basil
3 eggs
1/2 cup cream
4 tablespoons grated Grana Padano cheese
Salt and freshly ground pepper to taste
 
Directions:
 
Prepare the Crust:
Place the butter, flour and water in a food processor.
 
Pulse until it starts coming together.
 
Remove, gather in a ball, flatten, wrap in plastic film and let rest in the refrigerator for at least 1 hour.

Prepare the Filling:
Place the peppers, ricotta, basil, eggs, cream and Grana Padano cheese in the food processor; puree. Adjust salt and pepper to taste.

Remove dough from refrigerator and roll out with a rolling pin to about 1/2 inch thickness.
 
Place in a fluted quiche pan (like a tart pan, only higher).

With a fork, poke holes on the bottom, then place in the middle of the oven, preheated to 350 F; bake for about 15 minutes.

Remove from the oven and let cool.
 
Pour the filling inside the baked crust and return to the oven.
 
Bake for about 40-45 minutes, until the batter is set and slightly golden on top.

Let cool and serve at room temperature. Serves 6 to 8.

That's it!
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